New Years and Grandma's Note Card Pot Roast
Happy New Years to every one!! 2019 has come with a fresh plate to start anew. I have so many things I am wanting to work on starting with the blog. Our New Years is starting out a little cold the “feels like” temperature this morning was -25. I had a lot of things on my “to do” list (yes I am a list person). I did not get many of these tings done as of yet but it is still early and I will see what the day brings.
Anyone who ever ate dinner at my Grandma Suzzie’s house was eventually bound to have her Pot Roast. It is one of those family dinners that I remember most. We wold all sit in the dinning room; I called it the “White Room” and do not remember being aloud in it for any other reason than Family dinners. Sense it’s freezing out side I thought that maybe a warm winter meal would be just what my family would want and love. Tonight I am cooking a 3.5lb roast in my dutch oven; This will be accompanied by mashed potatoes and gravy and cooked carrots.
The recipe I found was stuck in a book of my Grandmothers and I am not sure of it’s origin either it just said Pot Roast. So in The spirit of Grandma it is now affectionally named, “Grandma’s Notecard Pot Roast”. After reading the recipe though I am going to make one 2 changes: 1 I am going to cook it in the oven at 350 instead of on the stove top, the second will be instead of bullion + 2 1/2 Cups Water I am using 2 1/2 cups beef broth. I really don’t think that it will change the recipe that much. Onward to the
Recipe.
End Notes in the Middle: My Family rated this dinner a 10! This recipe also did just fine with the changes I made. The Family is excited for me to cut up the leftover meat and make stew with it tomorrow. YUMMMMM!
Grandmas Notecard Pot Roast
1 Beef Roast 3-5 Lbs.
2 Tablespoon Salt
1 Tablespoon Black Pepper
1 Tablespoon Thyme
1 Tablespoon Oregano
1 Teaspoon Paprika
1 Teaspoon Allspice
1/2 Teaspoon Garlic Powder
4 Tablespoons Butter or Oil
2 Beef Bullion squares
2 1/2 cups Water
3/4 Cups Red Cooking Wine
3/4 Cup Chopped Onion
1/2 CupChopped Mushroom
3/4 Cup Cold Water
1/4 Cup Flour
Combine salt, pepper, thyme, oregano, paprika, allspice, and garlic powder in a small bowl and whisk together. Pat mixture over roast and sit for 2 hours letting roast get to room temperature or you may leave it for up 24 hours in refrigerator taking out 2 hours before cooking.
Heat Butter or oil on medium heat in Dutch oven. Add the meat and brown the out side slowly.
Add chopped onion and mushrooms cook until mushrooms are soft and onions are translucent.
Add water, beef bullion, and wine: Bring to a boil and reduce heat to simmer covered 3-4 hours or until meat is tender.
When meat is tender whisk together flour and water until mixture is consistent with thin glue pour in to pot while mixing. Cook for an additional 10 minutes stirring occasionally.
Remove meat, cut, and enjoy with gravy.
